Difference between revisions of "Anchovy Yogurt Dressing"
RealRecipes (talk | contribs) m (Text replace - "__NOTOC__ [[Category:" to "__NOTOC__ ==References== <references/> [[Category:") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* dash red ([[cayenne]]) pepper | * dash red ([[cayenne]]) pepper | ||
| − | == | + | == Procedures == |
# Excellent dressing for vegetables, [[pasta]], fish, or salads. | # Excellent dressing for vegetables, [[pasta]], fish, or salads. | ||
# Place all ingredients in a blender and process until smooth. | # Place all ingredients in a blender and process until smooth. | ||
Latest revision as of 16:48, 15 July 2012
Description
Makes about ¾ cup or about 12 servings (1 tbsp each)
Ingredients
- ½ cup plain low-fat yogurt
- 1 tbsp safflower or 1 tbsp corn oil
- 2 tbsp white vinegar
- pinch salt
- ⅛ tsp white pepper
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp anchovy paste
- dash red (cayenne) pepper
Procedures
- Excellent dressing for vegetables, pasta, fish, or salads.
- Place all ingredients in a blender and process until smooth.
- Refrigerate to blend flavors; adjust seasoning before serving.
Nutritional information
Food exchange per serving: free; cal: 21; cho: 2 mg; car: 1g; pro: 0g; sod: 38 mg; fat: 2g.
